1. Thaw one sheet of puff pastry. Cut into 6
squares. Cut each in half diagonally; transfer to
two greased baking sheets. Bake at 400F for 10-15
minutes or until golden brown.
2. Meanwhile, in a Dutch oven, combine the
soup,turkey, peas, carrots, cream cheese, pepper.
Bring to a boil, stirring frequently. Reduce
heat, simmer uncovered for 5 minutes or until
cream cheese is melted. Serve half of the soup
mixture with puff pastry triangles. Cool the
remaining soup mixture; transfer to freezer
containers. May be frozen for up to 3 months.
To use frozen soup mixture- Thaw soup mixture in
the refrigerator overnight. Thaw remaining puff
pastry and repeat step 1. Meanwhile, put soup
mixture in a Dutch oven. Bring to a boil over
medium heat. Reduce heat, simmer uncovered 3-5
minutes.
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